2 tbsp. Dijon mustard
Juice of one freshly squeezed lime
2 tsp. olive oil
1 tbsp. honey
1 1/2 tsp. dried tarragon
2 tbsp. dry or semi-dry sherry
1/4 tsp. salt
1 1/4 to 1 1/3 lbs. salmon fillets, 1/2 to 5/8 inch thick
Nonstick vegetable spray

1. To make the marinade, thoroughly combine the first 7 ingredients.

2. Place the salmon fillets in a shallow, nonmetal dish and top with the marinade. Turn to coat the other side. Marinate in the refrigerator for about an hour, turning once or twice.

3. Preheat the broiler. Coat the broiler-pan rack with the nonstick spray.

4. Place the salmon on the rack, skin side down. Spoon the marinade over the fish.

5. Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.)

Makes 4 servings. Salmon's special flavor is highlighted by Dijon mustard, lime juice, and tarragon. Honey adds a slightly sweet accent. Serve the fish with fresh lime wedges.

Fish alternatives: Mako shark, swordfish, bluefish, tuna, pompano, freshwater trout, mahimahi, sablefish, whitefish.